CHIRISTMAS RECIPES

by Emil

Joined Dec 2022
Published Books 1

Cut Out Sugar Cookie Recipe

Brown Sugar Molasses Cookies

Big Chewy Ginger Molasses Cookies

White Chocolate-Dipped Chocolate Peppermint Cookies

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Chocolate Chip Cookie

White Chocolate Macadamia Nut Cookiesttle

Chocolate M&M Cookies

Snickerdoodle Cookies

Freezing Christmas Cookie

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Cut Out Sugar Cookie

Flavor – These buttery cookies feature a combination of vanilla extract and a touch of almond extract creating an incredible bakery-like flavor.
Secret ingredient – Powdered sugar! Using powdered sugar helps to create a softer cookie and a dough that’s easy to work. I also recommend dusting your work surface with powdered sugar (instead of flour) for rolling out the cookie dough.
Ease – This cookie dough comes together in under 10 minutes. And if you line your work surface with parchment paper, clean up is easy, too.
Soft or crisp cookies – This dough has a softer quality, and if you underbake the cookies just slightly you will be ensured a soft and tender sugar cookie. If you’d prefer your cookies crisp, simply roll the dough out thinner than ¼-inch and bake the cookies until they have color on the edges.
Make ahead options – Store the prepared (unbaked) dough in the refrigerator for up to 24 hours, or you can freeze baked cookies or cookie dough (more on this below).

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Brown Sugar Molasses Cookies

Start by beating softened butter with dark brown sugar.
Add an egg and molasses and beat until combined.
Mix the flour, baking soda and salt; add it to the molasses mixture.
Scoop the dough onto a lined baking sheet and bake!

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Big Chewy Ginger Molasses Cookies

Ingredients

▢ 1 cup unsalted butter, softened to cool room temperature
▢ ½ cup powdered sugar
▢ ¾ cup granulated sugar
▢ 1 ½ teaspoons pure vanilla extract
▢ ½ teaspoon almond extract
▢ 2 large eggs
▢ 3 cups all purpose flour, see note about measuring
▢ ¾ teaspoon baking powder
▢ ¼ teaspoon salt
▢ powdered sugar (preferred) or flour, for rolling out the dough

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White Chocolate-Dipped Chocolate Peppermint Cookies

Ingredients

Cookies

▢ 4 tablespoons unsalted butter, cubed
▢ ½ cup semisweet chocolate chips
▢ 1 cup brown sugar
▢ 3 large eggs
▢ ¼ teaspoon peppermint extract
▢ 1 cup all purpose flour
▢ ½ cup unsweetened cocoa powder
▢ 1 teaspoon baking powder
▢ ¼ teaspoon baking soda
▢ ¼ teaspoon salt
▢ ½ cup semisweet chocolate chips

Topping

▢ 2 cups good quality white chocolate chips
▢ 2 teaspoons coconut oil or shortening
▢ crushed candy canes

Instructions

Cookies

Preheat oven to 325°F and line two baking sheets with parchment paper or silicone liners.
In a small saucepan over medium-low heat, melt 4 tablespoons of butter and chocolate chips until completely smooth. Set aside to cool for 10 minutes.
Meanwhile, in a large bowl whisk brown sugar, eggs and peppermint extract. Set aside.
In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
Pour the melted chocolate mixture into the eggs and whisk until combined. Add the flour mixture and stir until combined. Stir in chocolate chips. Batter will be thick.
Portion the dough into generous 2 teaspoon sized balls and place 2 inches apart on prepared baking sheets. Dampen your palm, and lightly press down on each mound of dough to flatten slightly. Bake for 7-10 minutes, until the edges are set and the centers are puffed and still appear slightly underdone (they will continue to cook as they cool). Place baking sheets on cooling racks and cool completely.

Topping

In a double boiler, melt white chocolate chips and coconut oil until completely smooth. Dip half of each cookie into the melted chocolate and immediately sprinkle with crushed candy canes. Set on parchment paper until the chocolate hardens.

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Chocolate Chip Cookie

Ingredients

▢ ¾ cup plus 2 tablespoons unsalted butter, cut into cubes
▢ 1 cup turbinado/raw cane sugar
▢ 2 teaspoons pure vanilla extract
▢ ½ teaspoon salt
▢ 2 cups all purpose flour
▢ ¼ cup chopped pecans or walnuts

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White Chocolate Macadamia Nut Cookiesttle

Ingredients

Cookies

▢ 4 tablespoons unsalted butter, cubed
▢ ½ cup semisweet chocolate chips
▢ 1 cup brown sugar
▢ 3 large eggs
▢ ¼ teaspoon peppermint extract
▢ 1 cup all purpose flour
▢ ½ cup unsweetened cocoa powder
▢ 1 teaspoon baking powder
▢ ¼ teaspoon baking soda
▢ ¼ teaspoon salt
▢ ½ cup semisweet chocolate chips

Topping

▢ 2 cups good quality white chocolate chips
▢ 2 teaspoons coconut oil or shortening
▢

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Chocolate M&M Cookies

Ease: Easier than making individual cookies and easier than making a cake.
Flavor: This tastes like a gooey chocolate chip cookie studded with M&M’s.
Texture: If you like soft-baked cookies this one is for you! This cookie cake is soft and buttery and practically melts in your mouth.
Festive: You can make this M&M Cookie Cake for any holiday or celebration by using M&M’s to go along with your color theme (Valentine’s, Easter, Christmas, etc.). You can also add matching sprinkles, too!
Fun: Part cookie, part cake! Adults and kids both love this fun and festive treat

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Snickerdoodle Cookies

Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.

Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture. A touch of baking soda helps the cookies to rise as well.
Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
Bake just until the edges begin to become a light golden color. These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.

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